alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sesame Citrus Soba Salad

Makes 4 servings of salad, and about 1 cup of dressing

    Share

    Sesame Citrus Soba Salad

    The citrus in this recipe—a combination of orange and lime—adds brightness without being overly sweet or tart. It’s a perfect contrast to the bold flavors of garlic, ginger and tamari, not to mention the earthiness of buckwheat noodles. The salad is easy to pull together for a casual lunch or light dinner. To make the dish even more substantial, you can add marinated and baked tofu cubes, or you can serve it bowl-style, with extra steamed vegetables.

    Advertisement

    Sesame Citrus Soba Salad

    Ingredients

    Salad
    • 8 oz soba noodles
    • 1 1/2 cups shelled edamame, steamed
    • 3 carrots, grated or cut into matchsticks
    • 1 1/2 cups shredded red cabbage
    • 2 scallions, green parts only, chopped
    • 1/2 cup chopped fresh cilantro
    Dressing
    • 1/3 cup almond butter or tahini
    • 1 Tbsp finely grated orange zest
    • 6 Tbsp freshly squeezed orange juice
    • 2 Tbsp freshly squeezed lime juice
    • 1 1/2 Tbsp tamari
    • 1 to 2 garlic cloves, minced or finely grated
    • 1 Tbsp minced or finely grated ginger, or 1 tsp ground ginger
    • 1 tsp toasted sesame oil
    • Pinch of red pepper flakes
    Optional toppings
    • Cubed baked tofu, sriracha sauce, chopped scallions, red pepper flakes

    Nutrition

    Per serving:

    • calories363
    • protein18g
    • fat9g
    • carbs60g
      • sugar6g
      • fiber6g
    • sodium691mg

    Directions

    01

    Make the salad: Bring large pot of salted water to a boil over high heat. Add soba noodles, then adjust heat to maintain a low boil. Cook, stirring occasionally, until noodles are just softening to al dente. Add edamame and boil for another 2 minutes. Drain and rinse under cold running water.

    Put carrots, cabbage, scallions and cilantro in large bowl.

    Make the dressing: Combine all dressing ingredients in small bowl and whisk until well blended.

    Assemble the salad: Add soba and edamame to vegetables and toss gently. Then pour in dressing and toss again until well combined. Taste and adjust seasonings if desired. Serve at room temperature, with toppings of choice.

    Advertisement

    Like this recipe?

    This recipe is part of the Full of power collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.